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Shinin' Times at The Fort, stories,recipes and celebrations at the landmark Colorado restaurant Library Binding – November 15, 2010


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Shinin' Times at The Fort, stories,recipes and celebrations at the landmark Colorado restaurant + Eating Up the Santa Fe Trail: Recipes and Lore from the Old West
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Product Details

  • Library Binding: 260 pages
  • Publisher: Fur Trade Press, LLC; 1st edition (November 15, 2010)
  • Language: English
  • ISBN-10: 0578056550
  • ISBN-13: 978-0578056555
  • Product Dimensions: 10.1 x 10.1 x 1.3 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #720,240 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Shinin Times at The Fort is an impressive work that blends recipes that read like edible history lessons, heart-felt stories, and vivid photography. As a whole, the book beautifully represents The Fort's significance in our Western History." --Amanda Faison, food editor, 5280: Denver Magazine

"This georgeous book with its tempting, do-able recipes and almost edible photographs is a fitting tribute to The Fort, an American treasure. It amply reflects the high quality and festivities guests enjoy at this truly unique restaurant that celebrates our historic Western Kitchen with lusty, delectable and underrepresenteded fare." --Mimi Sheraton, contributor to the New York Times, Vanity Fare, Time Magazine

"The Fort is where I had my first tastings of authentic Western food. Holly Arnold extended the invitation to me, which came along with extrodinary hospitality and food. I am delighted that these same sentiments and delicious recipes, such as the roasted buffalo bone marrow bones, are captured by Arnold in her first cookbook, Shinin Times at the Fort." --Lidia Bastianich, restauranteaur, author of Lidia Cooks from the heart of Italy, and Lidia's Italy, among others

About the Author

HOLLY ARNOLD KINNEY The Fort Restaurant Denver, Colorado 80465 Holly Arnold Kinney and her brother Keith were raised in a replica of Bent s Old Fort, now the world-famous Fort restaurant built by her father, acclaimed restaurateur Sam Arnold, located in the scenic foothills outside of Denver, Colorado. The Arnold family lived on the second level while the first floor housed the restaurant. As a young girl, Ms. Kinney learned the restaurant industry through holding many positions in the family business including busser and tortilla girl. Frequent trips with her father to London, Vienna, Switzerland and Mexico helped Kinney develop culinary knowledge and a worldly perspective at an early age. In 1981, Kinney founded Arnold Media Services (AMS), a public relations firm specializing in specialty food products and the restaurant industry. Swiss company Jacobs Suchard USA, makers of Toblerone Brand, hired Arnold Media Services to manage all promotions and media relations in the United States. This account launched AMS into the national and international markets. For more than 20 years, AMS provided public relations, marketing, and advertising and promotion services for local, national and international clientele including Nestle Specialty Foods Division, Perugina Chocolates from Italy, the National Bison Association, Hatch Chile Company, Mrs. Fields Cookies, Colavita and Monari Federzoni Balsamic Vinegar. In 2001, Arnold Media Services became the in-house public relations, advertising and graphic design agency for The Fort restaurant. The passion that Kinney developed for history at a young age inspired her to partner with her father in founding The Tesoro Cultural Center, a 501 (c)(3) non-profit organization committed to protecting and making available to the community the artistic treasures and history of the American past in the Southwest. Bringing to life the traditions and events that shaped Colorado s history and the Southwest s heritage, Kinney has created a series of living history events, including: The Indian Market & Powwow, The Spanish Market & 1830s Rendezvous and Farmer s Market, The Historic Dinner and Lecture Series, and the Christmas Eve Las Posadas reenactment. The Tesoro Cultural Center offers historic tours of The Fort and provides historic interpreters to present the Mountain Man & Woman Trunk Show for K-12 students at area schools. In 2000, Kinney returned to her roots at The Fort, becoming her father s business partner and 49% owner of the landmark restaurant. Active in the day-to-day management of the restaurant, Kinney was the driving force behind the Fort s internet marketing and technology. She hired a full time Web master and advertising designer for The Fort s web site and recently markets The Fort through Facebook, YELP , Open Table, TV station web sites and other social media. Holly Arnold Kinney became the sole owner and proprietress of The Fort LLC in December of 2006 after the passing of founder, Samuel P. Arnold. Like her father, she is passionate about history and cuisine, including the history of recipes and culinary traditions of the 16th, through the 19th century.

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Customer Reviews

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By M. Hill TOP 500 REVIEWER on February 17, 2011
Format: Library Binding
Those familiar with Colorado's The Fort restaurant are aware it is known for its exotic meats - quail, rattlesnake, Rocky Mountain Oysters and lots of buffalo. This beautiful hardback cookbook admirably reflects the distinctive restaurant in all its glory.

First, a few basics about the book's construction and ease of use. Because this is a large hardback, it conveniently remains open at all points within covers so it is easy to use without a cookbook holder. Additionally, the high quality paper makes it possible to quickly wipe up spills
without damage to the page. No nutritional information is provided for each recipe.

The recipe ingredients are printed in ten point font with orange ink which makes reading the book while it lays on a countertop a little difficult. Other than the name of the dish, the rest of the recipe is printed with black ink. Most of the ingredients are easy to find, but for most of the more unusual items there is a good "sources: where to find it" section in the back of the book although I didn't find a vendor on the list for rattlesnake meat or Rocky Mountain oysters.

The book is full of photographs although there are not many of the actual prepared dishes. For example, in the Beginnings chapter there are twelve recipes but only three photographs of the food. I have listed the recipes below for those familiar with The Fort restaurant menu and are searching for a favorite dish to prepare at home.

Chapter 1: How The Fort Came to Exist, presents a detailed history of the restaurant and the Arnold family.

Chapter 2: Beginners.
Read more ›
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1 of 1 people found the following review helpful By helmut J. Schmidt on November 11, 2011
Format: Library Binding Verified Purchase
A best buy! Holly, the author is the "Shinin' Light." She is designer, marketer, story teller, chef, historian, cultural preservationist, all rolled into one! A marvelous work!
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Format: Library Binding Verified Purchase
THIS IS NOT ONLY A GREAT COOKBOOK BUT A GREAT HISTORY BOOK ABOUT BENT'S FORT.

I WAS VERY PLEASED TO FIND A COPY
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By Baba Looey on March 21, 2012
Format: Library Binding
Received this cookbook for Christmas from my husband. I love the photos, the history and of course, the recipes are terrific!
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Format: Library Binding Verified Purchase
This cookbook is awesome, and includes recipes for some of our favorite items on The Fort's menu. We were thrilled to find the Prickly Pear Margarita inside, which is the primary reason we purchased this book. It's also an interesting, historical read, with lots of lovely pictures.
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